Kelly Scott, Bethany Walker, and Brian Lyman are the cofounders of Cauldron Fermented Foods in Boston, MA.  They are Boston’s first producer of traditionally fermented foods, and are coming to farmers markets in the Greater Boston area this fall.  Check out their Kickstarter campaign starting on May 15th!

Fermented cucumber pickles are a classic summertime snack.  It is easy to make your own cucumber pickles at home. Simply submerge them in a 5% salinity brine with whatever spices and herbs you like (e.g. garlic, dill, peppers), and wait for them to ferment. However, fermented cucumber pickles do sometimes come out mushy, rather than crisp.  Here are some tips for keeping the crunch in your cukes:

• Trim the ends.  The blossom ends of cucumbers contain an enzyme which can cause cucumbers to soften.  Trim the ends off before packing the cucumbers into your fermentation vessel to avoid this.
• Add tannins.  Tannins, the chemical compounds which make wine and tea taste dry, help to keep cucumbers crisp during fermentation.  Oak leaves or chips, cherry leaves, and tea are all loaded with tannins.  When using oak or cherry leaves, be sure to get them from a food-safe source (anywhere they haven’t been sprayed with pesticides).  Add one or two leaves to a quart of pickles, or more for larger batches.  Oak chips (the kind you can find at a brewery supply) are another easy way of adding the tannins to your pickles, and will contribute a slightly oaky taste.  When using tea, add one or two tea bags to a quart of pickles. (Note: tea will turn your brine brown.)  Be sure to remove any added crisping agents, especially oak chips, before eating your finished pickles.
• Ferment at a lower temperature.  Allowing your cucumbers to ferment at a lower temperature (between 55-65°F) will slow their rate of fermentation and allow the cucumbers to retain their texture.  If your home has a cellar or basement which stays relatively cool, move your fermentation vessel there while the pickles sour.

Try this recipe to start experimenting. The possibilities for fermented cucumbers are almost endless. You can start with this traditional garlic dill recipe and go from there. Some fun flavor variations include spicy peppers, curry powder, anise, clove and lime. 

See Also

3 Small-Batch Lactofermentation Kits

Lacto-fermentation - How It Works

Ways to Keep Ferments Submerged

Ingredients

• Approximately 5 pounds whole pickling cucumbers (enough to fill a 5-liter jar)
• 3 heads garlic 
• 3 tablespoons peppercorn
• 3 tablespoons mustard seed
• 4 bay leaves
• 1 bunch fresh dill
• 3 sprigs fresh thyme
• 1 ounces oak chips

• Prep Time: 10 minutes
• Cook Time: 10 minutes

• Total Time: 20 minutes
• Yield: 5 liters

Preparation

Make a 5% salinity solution by combining 3 tablespoons salt per quart of filtered or purified water. Pack the remaining ingredients into a fermentation vessel, and pour the brine over. Make sure the cucumbers stay completely submerged. Ferment for 7-10 days, and enjoy.